we are biology

Life Contains These Things

It’s bananas

with 2 comments

sabaI really miss saging na saba which is so difficult to find here.  It is most similar to burro bananas, and when I went to the fruit stands in the Asian store last weekend, they only had overripe scraps of it, which was a real bummer.

We would, instead, load up on plantain, but it’s not the same. 

Saba is usually really sweet and almost gooey when fried ripe, chewy and sticky when eaten raw.

Plantain doesn’t go ripe the same way, and it doesn’t have the gooey consistency at all, which is less fun.

I will surely look for saba when I come back in June.  I’m excited to snack on it raw, deep fry it, and have my lola make turrón (saba and jackfruit wrapped in springroll wrapper, dipped in brown sugar, then deep fried) and bananacue (saba rolled in brown sugar and deep fried). Oh yes.

EDIT: Oops! You can’t eat saba raw.  I confused raw saba with boiled saba.  My bad, folks! 🙂


Written by Karla Mercado

March 19, 2009 at 5:54 pm

2 Responses

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  1. ooh! would you ever try making Banana-Q over there? I wonder if it would work with the Burro bananas… 🙂


    March 30, 2009 at 9:32 am

  2. I would probably try, but will not expect too much since iba pa rin talaga ang Pinoy saba 🙂


    March 30, 2009 at 5:30 pm

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